INSPECTION REPORT Health Protection RWOG-BC9UUW

PREMISES NAME Nao Sushi		Tel: (604) 521-3131 Fax: (604) 521-3159
PREMISES ADDRESS 7060 Kingsway Burnaby, BC V5E 1E7		INSPECTION DATE May 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Naoya Uema		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rice scoop in room temperature water. Corrective Action(s): Ensure scoops are always stored in ice water. Ice water made at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in hard to reach areas, especially beneath, between and behind equipment. Corrective Action(s): Clean areas noted. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Flooring in kitchen is wearing. Shallow hole in floor near the back door. Corrective Action(s): Repair flooring. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water - sanitizer measured 100ppm chlorine in small buckets - dishwasher reached 71C at the final rinse cycle - ice machine sanitary - sushi rice pH 4.0 - no obvious signs of pests at the time of inspection - ensure that back door is kept closed - pest control provided by landlord - forward most recent report to the undersigned by May 24, 2019 Temperatures: - beverage cooler: 2C - sushi bar cooler: 4C - under the counter coolers by sushi bar: 2-3C - under the counter cooler in kitchen area: 4C* - walk-in cooler: 3C - walk-in freezer: -14C - hot held miso: 70C - temperature logs MUST recorded twice a day * Keep doors closed and ensure air vent is not blocked *